I have to start out this blog post by expressing my eternal gratitude to Jenna’s Everything Blog for being one of my first inspirations to start the little leopard book!
My brother was lucky enough to meet Jenna and her husband Adam when he moved into the college dorms over a decade ago and they still remain the best of friends! Jenna’s posts are entertaining and hilarious, her pictures are stunning and her recipes exquisite!
The means for my rambling about the greatness of Jenna is that this is my first little leopard book dish inspired by a “Jenna original”!
Ingredients (serves 4)
- 2 chicken breasts
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1/4 cup fresh basil (chopped)
- 2 tsp kosher salt
- 1 tsp pepper
- 1/3 cup Gluten-Free Mary’s Gone Crackers “Just the Crumbs” Breadcrumbs
- 2 tbsp grated parmesan
- 2 tbsp Enzo Basil Olive Oil
- 2 cups chunky tomato marinara sauce (click for recipe)
- 4 oz fresh mozzarella (thinly sliced)
- 8 oz pasta (cooked according to package directions)
Preheat the oven to 500°
Slice the chicken breasts in half lengthwise. Next, mix the oregano, thyme, basil, salt, pepper, breadcrumbs and parmesan in a small bowl.
Drag the chicken through the breadcrumb mixture and place on top of the olive oil in an oven safe skillet over medium heat. Next, brown the chicken on the stove, 2-3 minutes per side.
Turn the heat off and cover the chicken breasts with the sliced mozzarella.
Next, add the tomato sauce.
Cover the skillet and bake in the oven for 10 minutes.
Remove the cover and bake for an additional 5 minutes. That delicious fresh mozzarella should now be nicely melted in!
Serve with the cooked pasta.
Ok yeah, it’s as good as it looks!!! Writing this post takes me right back to the happiness of that first bite.
Oh I wish I hadn’t already eaten all the leftovers!!
♣ Vegetarian Option: Substitute tofu for chicken.
♦ Gluten Free Option: The chicken parmesan is gluten-free. Substitute gluten-free pasta or serve with a side of steamed vegetables instead of pasta.